Description
- A delicious, rustic, and elegant Pumpkin Ruffled Milk Pie with a golden, flaky phyllo crust and a creamy, spiced pumpkin custard. The perfect show-stopping dessert for fall holidays.
Ingredients
Scale
For the Phyllo Base:
- ¾ cup clarified unsalted butter (or ghee)
- 1 package phyllo dough (thawed)
- 1 tbsp honey
- ¾ tsp ground cinnamon For the Custard:
- ¾ cup whole milk
- ½ cup heavy cream
- ⅔ cup canned pumpkin purée
- 3 large eggs
- ½ cup packed light brown sugar
- 1½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp kosher salt
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- 2 tsp vanilla extract To Finish:
- Powdered sugar for dusting
Instructions
- Prep the Pan: Preheat oven to 350°F (175°C). Butter a 9-inch round cake pan and line with parchment.
- Assemble Phyllo: Lay out 1 sheet of phyllo, brush with butter, and accordion-fold it. Roll into a loose rosette and place in the center of the pan. Repeat with remaining sheets, spiraling outward to fill the pan.
- Butter & Bake: Mix 2 tbsp melted butter with 1 tbsp honey. Brush over phyllo. Sprinkle with cinnamon. Bake for 25 minutes, until golden and crisp.
- Make the Custard: Warm milk, cream, and pumpkin in a saucepan until steaming. In a bowl, whisk eggs, sugar, salt, and spices. Slowly whisk in hot milk mixture to temper. Add vanilla.
- Fill & Bake Again: Pour custard evenly over baked phyllo. Bake another 25–30 minutes until the custard is just set.
- Cool & Serve: Let cool completely. Dust with powdered sugar. Slice and serve.
Notes
- Phyllo Handling: Keep unused phyllo sheets covered with a damp cloth to prevent them from drying out and becoming brittle.
- Phyllo Buttering: Be generous with the butter! It’s key to creating the flaky, crisp layers.
- Custard Tempering: To prevent the eggs from scrambling, slowly whisk the hot milk mixture into the eggs in a steady stream.
- Don’t Overbake: The custard will continue to set as it cools. Look for a slight wobble in the center to avoid a dry pie.
- Make Ahead: This pie can be made a day in advance and stored in the refrigerator. It is delicious served cold or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking, Whisking, Assembling
- Cuisine: Fusion
Nutrition
- Serving Size: ~ 1/8 of the full recipe
- Calories: ~ 400–500 kcal
- Sugar: ~ 25–35 g
- Sodium: ~ 150–250 mg
- Fat: ~ 25–30 g
- Saturated Fat: ~ 12–15 g
- Unsaturated Fat: ~ 10–15 g
- Trans Fat: ~ 0–1 g (minimal)
- Carbohydrates: ~ 40–50 g
- Fiber: ~ 2–4 g
- Protein: ~ 6–8 g
- Cholesterol: ~ 90–120 mg
Keywords: Pumpkin Pie, Phyllo Pie, Ruffled Pie, Pumpkin Custard, Fall Dessert, Holiday Dessert, Easy Pie, Unique Pie, Flaky Pie, Baking